Wilmer Cogburn
TVWBB Member
Boneless skinless chicken breasts stuffed with garlic sautéed spinach, thyme, mushrooms, and mozzarella.
Cavender’s Greek seasoning on the chicken inside and out. Festered in ziplock in fridge for 4-5 hours before stuffing.
Some nice large russets scrubbed, poked, slathered in margarine, sea salt, and foil wrapped with water added for steam.
Kingsford Blue, some Royal Oak Lump, and a chunk of apple wood in char baskets offset to the side. Spuds directly over the coals and chicken indirect. Spuds were on for about 2 hours while the chicken took about 1:15 to reach 160F and then rested under heat lamp for about 15 minutes.
Ate quite well!
Cavender’s Greek seasoning on the chicken inside and out. Festered in ziplock in fridge for 4-5 hours before stuffing.
Some nice large russets scrubbed, poked, slathered in margarine, sea salt, and foil wrapped with water added for steam.
Kingsford Blue, some Royal Oak Lump, and a chunk of apple wood in char baskets offset to the side. Spuds directly over the coals and chicken indirect. Spuds were on for about 2 hours while the chicken took about 1:15 to reach 160F and then rested under heat lamp for about 15 minutes.
Ate quite well!
